Deer Hunting

[Shorelunch]

5bucks,
I called the DNR (wasn't easy to get through today) and you can by an archery liscence any day before the opener (i.e. Friday afternoon before the Saturday opener). After the opener, it's 48 hours.

I don't know anything about processing deer, I've cleaned my share of fish and upland birds, but my best guess is that deer are a little more complicated. Thanks for the "same deer" advice.

Are there any type of cuts to get or not to get, etc? Love the jerky, sausage and links and haven't had venison steak in a long time & don't know a good way to cook it.

It sucks being new - there's a lot to learn (my dad dird hunted and fished but no deer hunting), but I think I'm already hooked after just range shooting twice. I was given a stack of bow hunting magazines (no, not Playboys unfortunately) and watch the Outdoor Channel (Ted Nugent???) often.

Can't wait.

[Borch]

Here it is from the regs.

License Purchase and Validity
All deer licenses (archery, firearms, muzzleloader) may be purchased
at any time before or during the season. However, a license
purchased on or after the day the respective season opens is not
valid until the second day after the day it is issued (for example, a
license issued on Saturday would not be valid until Monday). A
day is also means midnight to midnight. The respective season refers
to the first season for which the license is valid. The exceptions are
Deer Management and Intensive Harvest permits, which are valid
immediately when issued as long as the appropriate regular license.

Oops. Looks like we cross posted.

[This message has been edited by Borch (edited 09-05-2002).]

[Shorelunch]

I bought a Golden Eagle Splitfire 36 - my brother-in-law spent an hour with meto get me started. Shot by myself on Monday and was shooting bullseyes from 15 - 25 yards and OK at 30. Of course I'll be going as often as possible til opener.

Being that deert liscenes are confusing to (this) newcomer, I called the DNR 800# and I was told that if you bow hunt only for either doe OR buck, you can get the liscense the day before you hunt. I hope he was correct?

How much does it typically cost to get a deer processed? I haven't really tried the chops prepared correctly and a I really only like jerk, sticks and sausage. Any pointers on what/how to get the deer processed and where in the northern metro?

Gee, that's about it for now.

[fivebucks]

Shorelunch,
One of my favorite cuts is the backstrap. This if the filet mon yon (spelling?) of the deer. Most processors cut these into chops. I personally don't like meat cut with the bone in and with CWD out there I think it's a good idea to go boneless. I have requested from processors to keep the back strap whole or cut into 4" sections. You get a nice chunk of meat that is almost like a tube and it goes great on the grill. I also grind up all my scraps and make burger. You can't go wrong with steaks either. If it's a decent size deer you may want to try a roast. You'll find out over the years what cuts you prefer and you tailor your butchering to that. The key to cooking venison is NOT to overcook it and to get off all the fat. I take it off the grill with a touch of red inside cause it always seems to cook more after removed from the heat. One last piece of meat not to miss is the tenderloins. These you take out on your own just after hanging the deer. They are just inside the cavity along the backbone/rib cage area extending down to the lower cavity. These make good camp meat immediatly along with the heart.

I'm looking forward to the 14th. I've got several stands all ready depending on where I go. Good huntin!
Fivebucks.

[Havin' Fun]

Not to cause any trouble, but the fillet comes from the tenderloin...they are one in the same. The tenderloins are found near the pelvic section of the deer. They aren't very noticeable if you don't know what you are looking for, but god forbid you miss them. Those are what most hunters eat the day of the kill. Very tender and tasty. The backstraps are also very good. If you butcher the deer yourself, they will be found on the top side of the rips near the spine. These you can actually pull out if you are carefull. The hinds hold some nice meat for roast and steaks, but I primarily use this for my jerky. Front legs are jerky and scrap meat only! Good luck!

[fivebucks]

My deer to cow parts sometimes get mixed up. You're right on the filet. All I know is they are darn good the night of the kill.

[Shorelunch]

The heart??? Really? Sounds like someone's seen Red Dawn or Dances With Wolves one too many times!!!

I guess I'll worry about the processing later. First, I need to see a deer, second, I need to not soil my drawers if I do, third, I need to not drop my arrow or bow and remember how to shoot and fourth, I need to hit the darn thing.

Is it typically around $200 for processing (w/jerky, sticks, etc)?

[Fisher Dave]

Shorelunch..

I havent had a deer processed for years but I would guess you are close if your having the other stuff made ... I process my own so I couldnt give an accurate answer.

Another reason to learn to process your own is not only will you have the meat immediately ... but allot of processors out there simply take the weight of the deer and work off a percentage raitio on how much meat you get back by weight ... In other words... your not neccessarily getting the meat you brought in back from the processor. Im sure there are many out there that give you your deer meat, but several dont. If I would choose to shoot a young doe just for good meat ... I dont want to get a *swamp buck* back.

Just another 2 cents added in.

[Guest]

I had the luck to run into a very informative processor couple years ago when it was so warm. He suggested not to have your meat "mixed" with beef or pork at the processor. He said that the added meat causes the venison to spoil faster even if it is frozen. He recommended that if I wanted to mix my venison that I do it with fresh beef or pork just prior to cooking. I prefer not to mix my venison at all, but it wa a good tip since lots of processors like to mix the meat for you. If I am going to make sausage, I will have the processor make me some ground, but I then make the sausage myself. That is the only way I can control what spices are put in. The smaller, owner run processors usually are very good at giving you your own deer back. The bigger ones just start cutting away and you never really know whose deer you get.

[fivebucks]

Shorelunch,
The heart is excellent. We've been eating it for 20 years. Just slice it up and pan fry it mushrooms & onions over a slow heat. You can bread the heart in flour also. I recommend it highly. Of course you can always try to talk someone who just got their first deer to take a bite raw but so far we haven't been able to talk anyone into that. One week to go.
Fivebucks.

[BLACKJACK]

SHORELUNCH, I like your choice of bows! I have the Golden Eagle Splitfire I.

You were asking about deer processing. Getting the deer processed into your basic steaks, roasts, and burger will cost you about $50-60 a deer. Its when you start getting the sausage, breakfast links, and jerky made that it runs into the big bucks - the sky is the limit if you're not careful! Consider investing in a dehydrator and making your own jerky, either out of the steaks or burger. Do you like beef steak or hamburgers? Then you should like venison. As others have said, serve it pink and hot! If you overcook a deer steak it will taste like tough liver!! Use the burger in casseroles or even in burgers, you'll like it, less fat to render off. Or mix it 50/50 with beef.

Good luck!

[Shorelunch]

Thanks for the info Blackjack.

If you're from the northern metro or around the Park Rapids area, who's your processor?

[BLACKJACK]

Sorry Shorelunch, Willmar area. I use either the butcher shops in Belgrade, Kerkhoven, or Corvuso. Talk to one BEFORE you get your deer because you want to know what the hours are, maybe they close at noon Sat... If its hot out you need to think about meat care. You my be able to talk one into opening on a Sunday to get your deer into the cooler. I may not go out Sat night or Sunday morning because I don't want it to spoil.

[The Chemist]

We have always processed our own deer. We skin and de-bone them. When we are done we have a few roasts, some tenderloin steaks and grindings. We then take some of the roasts and the grindings to a processor in the spring and have it made into sausage and sticks. This way we don't get our meat mixed w/ others. Does anyone know of a NW metro shop that does processing? My brother in-law never took in this years meat and I don't have the time to drive 60+ miles to get it processed.

[huskminn]

I had a deer processed last fall at Osseo Meats in, you guessed it, Osseo.

They "guaranteed" that I would get my meat back. Of course, I had to trust them on that. Overall, I was happy with the job and the summer sausage was some of the best I've had.

They do all of the other stuff, sausage, jerky, sticks, etc. I do not know if they would do this stuff in the off-season and I also don't know where they stand on processing with the CWD situation.

I normally get my deer processed in South Dakota, because that's where I shoot them. However, this year I didn't get my tags, so I don't know what I'm doing come November.

[Havin' Fun]

Shorelunch,

If your into deer hunting you really should learn to butcher your own deer. Find someone to help you on your first. I learned a few years back, and it was extremely easy to find someone willing to offer their help. Just ask. But once you can do it yourself you know what you are getting all the time and than you can just package your own meat. I usually save the cuts I want, than baggie the rest for processing or for my jerky. One deer cut up equalled a pretty full kitchen freezer. Now there is no worry about spoiling of deer meat. Good luck. If you need help, go to a certain bowhunting internet site(I'm not sure I can post their address but you can only guess what you need to type in) and they have links to gutting and butchering your deer.

[graffitigreg]

Fivebucks,

I've got two API Predator Grand climbers in like new condition for sale. Did you find a climbing stand yet? Check out my post on the Used Gear forum if you are still looking. They are great stands.

[Shorelunch]

Thanks for your help guys.

Couple of broadhead questions . . .
I have 100 grain NAP Thunderheads.

What is, or where is the best way to resight my bow for broadheads?

I'm in the NW metro and the nearby Coon Rapids range has haybales - they aren't the best for broadheads, right?

Being broadheads are heavier and would shoot lower and when you're on a stand you tend to shoot a little higher, would you just use your sights as normal (right now set for field points)?

[Havin' Fun]

I have found that my fieldpoints and broadheads travel pretty much the same height. I have a thin, dense foam target that I shoot into. The broadhead goes threw, and you can than just pull the arrow through the other side. The feathers just slide right threw the target.

[huskminn]

Bales are a bad thing to shoot broadheads into as sometimes they don't come out so well.

It has been a while since I've bowhunted, but I always shot the same grain field points as broadheads. However, most broadheads will cause a different arrow trajectory, so you're best bet is to sacrafice a couple of broadheads for target practice. If you notice different impact points with the broadheads, change your pins accordingly.

Because I am most familiar with older equipment (10 years) there is a chance that the new bows, arrows and broadheads don't require one to change pin settings.

You'd better shoot a good amount of reps with your broadheads at all ranges, though, to make sure.

Kinda wish I was still bowhunting.....a lot of good memories.

[metrojoe]

Shorelunch,

You should always match your field points and broadheads. If you are using 100 gr. broadheads then you should be using 100 gr. field points.
Alot of people find that broadheads fly a little different than their field points. I shoot Muzzy's 125 gr and they hit about 3 to 4 inches to the left and about and inch or so lower than my field points. I just use my bow for hunting so I have gone to just shooting broadheads. That way I don't have to go through the sometimes tedious process of tuning my bow to shoot both. If you go to Eastons archery page they have a guide that explains tuning.

I'm not positive but doesn't Bunker Hills have targets for broadheads?

joe

[This message has been edited by metrojoe (edited 09-11-2002).]

[BLACKJACK]

Hammer'em, where do you cut-up your deer at? On what? I've contemplated butchering my own deer but then I think about finding a clean table/sheet of plywood, scrubbing out buckets to hold the meat, and all the other mess and I say to heck with it and take my deer to a butcher shop. Also, what does the name of that web site for archery hunting? Or what does it rhyme with?

Shorelunch, the guys gave you good advice on the broadheads, shoot the same weight field points and broadheads (100 or 125 grain) and you should shoot fairly close. The reason that important is that the archery season is long and you need to keep practicing through out. I like to take a few shots (with field points) every evening before I go out. Buy yourself a portable butt or foam deer you can use to shoot a few broadheads into. Those broadheads are strictly practice broadheads!!!! Use new broadheads with new blades for hunting!! I also use the Thunderheads and my rule is that if the broad head hits the ground, I put in new blades. Arrows/broadheads kill by causing massive bleeding, and you want as much cutting as possible, hopefully with inlet AND exit wounds. With a slice thru the lungs and an exit wound, that deer is yours.

Good luck!

[Havin' Fun]

Blackjack,

Usually I set up on a card table or will use a picnic table and lay my fish cleaning board accross it. My fish cleaning board is the board that is usually cut out of your countertop for your sink! My deer is still hanging, and I take it one leg at a time. I have done this both in the garage and outside.

For putting meat into I just clean out a couple of coolers. One for steaks and the other for process meat. So when I'm cutting I just throw it into either one.

The neat thing about the coolers is that if you run out of fridge space or your doing this at your shack, all you need is to buy a few bags of ice and lay them over the meat and it stays fresh.

You read the magazine Bowhunter? Just add the internet ending and you will find it.

I really enjoy butchering my own meat. Makes the hunt that much more enjoyable knowing I did everything, from the hunt to the kill, to the table.

[BLACKJACK]

Thanks Hammer'em, I may give it a try this year. Need to rig up away to hang them in my garage, its sheetrocked. Could be kind of fun, get the electric frying pan going for sample pieces, a little grog....

You bring up a good point about Bowhunter, its the best archery magazine on the market! Shorelunch, think about subscribing, its a good mix of how-to, advice, and adventure articles. After reading the current issue, you're ready to go after'em!!!

[fivebucks]

Good luck to all hitting the woods tomorrow. I don't think I'll sleep too much tonight. I'm hoping I don't jinx myself by bringing the big cooler along but you have to be prepared cause you can't hang a deer in this weather. Here's to cutting up a deer Sat. or Sunday. Have fun out there!

[Guest]

BLACKJACK
Go to the hardware store and get a 5/16 inch eye hook, screw it into the celing joist,use a stud finder if you cannot find the screws. Then hook a pulley to make the raising of the deer easier, you can use a boat winch to crank your deer up real easy.Or use a atv,or even your vehicle.
I have a few eye bolts in my celing for more than one deer,then use the boat winch the raise the deer ,and have a short pc of rope to hook to the eye hook once I get the deer raised up. Works real good.
Don't buy too small of hooks though.
Good luck

[CorynTracySellHomes]

Stories everyone!!! Did anyone brave the skeeters this weekend? Unfortunately I had to work, but, my nieghbors boy got his first deer last night! Man is he pumped! This is his first year he can legally hunt, but, he has got an awesome dad who has had him in a tree stand since he was three! Awesome job Tracy Shinler!

Cory Frantzick

------------------
Visit us on the web at www.Athomeonthelake.com

[metrojoe]

Shorelunch,
I wouldn't worry about it. Get the meat in the freezer and then hold out for the trophy.

[Sand Burr]

Cory,
Congrats to Tracy! I'm sure dad influced the shot! He used to wrestle for me until he moved on to bigger and better. Those darn kids have so many things to worry about now days? I'm sure dad is waiting for the big one.

------------------
"Hey Nice Rack"

www.bucketrack.com

[HUNTER2]

Has anyone bow hunted the LacQuiParle area? And I was wondering if I could get a few hints where to hunt there since I dont have any private land to hunt. Its about 50 miles from where I live so it would be a hit and miss thing. All the wildlife areas around here get hit hard.

------------------
Hunt&Fish tell you drop!